A simple, colorful and delicious raw treat! Use your favorite fruits to suit your taste…
Make your cashew sweet cream and keep in the fridge for at least three hours. This can also be made a day or two ahead.
Make your crust by combining all the ingredients, except water, into a food processor/blender and blend until combined and somewhat chunky. Add one tablespoon of water, process until dough forms. Add the extra tablespoon of water if needed. I used it but you may find in your climate or altitude that you may not need it. We don’t want the dough too wet, just enough so that it combines nicely. Cover and place in refrigerator for 20 min to stiffen a bit.
While dough is setting, prepare your fruits and set aside.
Using molds of choice, line each with a piece of saran wrap like the picture shown above. Fill each pan with a layer of dough, about 1/4 inch thick, by pressing firmly yet gently into place. Fill each tartlet with cashew sweet cream, almost to the rim, and level out, top with fruit. To remove tart from mold, gently lift the edges of saran wrap, place on flat surface and using a spatula carefully wedge under the tart and move to desired flat surface. You can prepare these a couple hours ahead, cover with saran wrap and store in the refrigerator until ready to eat. Makes 2 three inch fruit tarts using the mini cake molds. Each fruit tart is about 2 servings.
If using classic tartlet mold, the cashew sweet cream will fill all 6 and the crust will cover 4. If using mini cake pans like I did, the cream will fill 3 and the crust will cover 2.